Recipe: Slow Cooker Jambalaya

Though this recipe is called Jambalaya, strictly speaking it is a Gumbo. The difference is rice is cooked in the Jambalaya (like a Paella), while Gumbo is served on a bed of rice. Rice is permitted in Paleo meal plans with the exception of Very Low Carb, 30 Day Reset, GAPS Friendly and Autoimmune and is therefore indicated as "optional". In this recipe the chicken, andouille sausage, onions and bell peppers should be sautéed (browned) before being placed in the slow cooker. If andouille sausage isn't available, kielbasa sausage is a good substitute.

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18 Comments

To be gumbo or jambalaya the dish should I have rice. I too am from Louisiana. But it looks delicious no matter what. I suggest cauliflower rice be used. I have done jambalaya and shrimp creole both with it and it works very well.

Why so politically correct?? Why not use bone-in chicken breasts with skin? Even better, why not whole legs, or thighs, or drumsticks? Waste not, want not. So much good nutrition sent down the drain. Re the shrimp, I would add it 5 minutes or even less before the end. You don’t want rubber shrimp. I once had paella in a highly reputed restaurant in Barcelona, with huge disappointment. They seemed to make it like a perpetual stew; start in the morning and keep it hot all day. The shrimp was still recognizable but just about inedible.

There are many interpretations of “Cajun Seasoning”. It typically includes onion and garlic powder, dried oregano, basil and thyme, black or white pepper, a good dose of cayenne, and a lot of paprika. The Paleo Meal generator has a recipe for “Paleo Cajun Seasoning”